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Journal of Agricultural Sciences (Belgrade)
2018, vol. 63, br. 3, str. 271-285
Antigljivično dejstvo hitozana i njegovog kvaternizovanog derivata u obliku gela i kao jestive prevlake na isečenom čeri paradajzu
Leandro da Silva P.a, Bitencourt Tamires A.b, Saltoratto Ana L.F.b, Seleghim Mirna H.R.a, Assis Odílio B.G.c
aFederal University of São Carlos, PPG Biotechnology, São Carlos, SP, Brazil
bUniversity of Ribeirão Preto, Bioscience Laboratory, Ribeirão Preto, SP, Brazil
cEmbrapa Instrumentation, National Nanotechnology Laboratory for Agriculture (LNNA), São Carlos, SP, Brazil

e-adresa: odilio.assis@embrapa.br
Projekat:
This research was supported by CNPq, Embrapa Rede Agro Nano and MCTI/SisNANO (National System of Laboratories in Nanotechnology)

Ključne reči: hitozan; antigljivično dejstvo; jestive prevlake; minimalno obrađen paradajz
Sažetak
Antigljivična dejstva hitozana srednje molekulske mase i njegovog derivata soli rastvorljivog u vodi N,N,N-trimetilhitozan ispitivana su kao gel i kao čvrsta zaštitna prevlaka u odnosu na tri uobičajene gljive koje izazivaju kvarenje hrane (Penicillium sp., Aspergillus sp. i jedan standardni soj Aspergillus flavus). Derivat soli poseduje stalno pozitivno naelektrisanje kao i očekivano veće antimikrobno dejstvo nego kod komercijalnog hitozana. U obliku gela, minimalna inhibitorna koncentracija (engl. minimum inhibitory concentration- MIC) rezultirala je istom vrednošću za oba polimera u odnosu na testirane gljive (> 2,0 gl-1). Derivat je pokazao značajno fungistatičko dejstvo u odnosu na soj Penicillium u okviru opsega koncentracije od 0,2 do 0,6 gl-1. Kada se upotrebi kao zaštitna prevlaka na sveže isečenom paradajzu, komercijalni hitozan se pokazao efikasnijim u stvaranju stabilnih filmova i sprečavanju gljivične infekcije od svog derivata. Manje od 20 - 25% uzoraka bili su zaraženi posle jednonedeljne inkubacije u poređenju sa kontrolom (neobloženi uzorci) i uzorcima koji su tretirani hitozanom.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.2298/JAS1803271S
objavljen u SCIndeksu: 02.11.2018.
metod recenzije: dvostruko anoniman
Creative Commons License 4.0

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